In the bowl of a heavy-duty mixer fitted with a dough hook, stir the yeast into the warm water until it dissolves. Add the pastry flour and the salt and mix well. Add the all-purpose flour, 1 cup at a time, kneading until the dough is not sticky, about 10 minutes. Continue to knead for about 20 minutes longer, or until the dough is smooth and elastic.

For the first rising, shape the dough into a ball and leave it in the mixer or place it on a lightly floured work surface. Cover with a towel and let rise in a warm, draft-free place, with a temperature of about 75 degrees, for 4 hours.

Punch the dough down and divide it into 6 pieces. Form each piece into a ball. Cover with a towel and let rise in the warm, draft-free place for 2 to 4 hours until doubled.

Preheat a wood-burning oven to 750°F (preheat home oven to 500°F degrees for 30 minutes or up to an hour).

Pat and then stretch each ball of dough to a thickness of 1/4 inch, leaving outer edge cornicione, or slightly thicker. Each round will be about 10 inches in diameter. Place the rounds on a flour-dusted pizza paddle. Place some of the tomatoes in the center of each dough round and with a circular motion, spread them over the round, leaving a 1/2-inch rim. Distribute mozzarella evenly over the surface of the tomatoes. Sprinkle each pizza with sea salt and top with 2 or 3 leaves of basil. Drizzle olive oil in a spiral motion from the centers to the outer edges.

Slide each assembled pizza onto the pizza stone and bake for 1 to 1-1/2 minutes, or until the edges are golden brown. Remove from the oven, top each pizza with the remaining basil leaves and serve at once.

The above recipe is what I made for my guests the other day. I also made some standard NY style pizzas. Everyone clearly liked the Pizza Margherita better!

Some notes:

I halved the above recipe, making only three pizzas.

I used King Arthur Italian "00" flour.

I used mozzarella di bufala for one pizza ($9.00 for a small 7 oz. ball), I used Polly-O whole milk mozzarella for the others. Everyone liked the Polly-O better (the fresh mozzeralla turned very watery on top of the pizza).

My home oven, coaxed up to 550°F, could not cook the pizzas in the recommended 1-1/2 minute cooking time, instead the pizzas took five minutes and the cheese started overcooking before the crust browned. My Pizza Bella oven would be perfect for this pizza, but I still need to work on my technique with that oven.

I used San Marzano canned tomatoes. Very good!

I'll be making this pizza much more often now that I know how good it really is!